Baja-California fish tacos
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 450g skinless, boneless cod loin, cut into pieces
- 8 small corn tortillas
- to serve coriander leaves
- to serve hot sauce
PURPLE SLAW
- 1 small red cabbage, very finely shredded
- sea salt
- 2 limes, juiced
AVOCADO CREMA
- 1 avocado, peeled, stoned and diced
- 4 tbsp half-fat crème fraîche
- a handful coriander
- 1 lime, juiced
QUICK PICKLED CHILLIES
- 100ml white wine vinegar
- 50g caster sugar
- 4 red chillies, sliced into rounds
BATTER MIX
- 100g plain flour
- 30g cornflour, plus extra to dust
- 1 tsp ground cumin
- 1 tsp hot smoked paprika
- ice-cold soda water
Method
- STEP 1
To make the slaw, put the cabbage in a large bowl. Sprinkle over 1 tsp sea salt then add the lime juice and toss. Leave for 20 minutes, tossing now and then.
- STEP 2
To make the crema, put the avocado, crème fraîche, coriander and lime juice in a blender. Whizz, then add water to make a drizzlable sauce. Season with salt.
- STEP 3
To make the pickled chillies, heat the vinegar, sugar and 100ml water in a pan. Add the chillies and simmer for 2 minutes. Pour into a bowl or clean jar and cool.
- STEP 4
To batter the fish, mix the dry ingredients with ice-cold soda water to make a thick batter and season. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with cornflour then dip into the batter. Fry for 3-4 minutes until crisp.
- STEP 5
Griddle the tortillas and keep warm in foil.
- STEP 6
To assemble, add some slaw to each tortilla. Top with the fish, drizzle over the avocado crema and top with pickled chillies, coriander leaves and hot sauce, if you like.
